Wow. It's been a while. So Emmy and I are officially moving out East, to the resounding joy of both of us. Our eating local experiment has, I'm sad to say, trickled down to "we'll do what we can". We plan to leave at the end of June, to be home by the 4th of July. Sooner, if work comes along before then. Half the apartment is in boxes and the other half is lingering in a state of in-between-ness.
But I digress.
Food! Glorious food!
With the first outdoor farmer's market of the year a new weekend pattern has emerged. Usually I would lay out a recipe the night before and then we'd shop at the market, then head to the co-op, and thensly on to the grocery store for toilet paper, toothpaste, etc (the things we're not hippie enough to buy organic. Yet.). The first week of the market I said, "Let's wing it!" and we did. Unfortunately this:
Turned into mush. I mean it. Really really gross mush. You wouldn't think it possible, but aparently I don't have the chef-instinct I thought I did.
Oh well.
We persevere! To combat the Mush Travesty of 2013 I, well, okay I confess! I bought a new cookbook: From Asparagus to Zucchini, A Guide to Cooking Farm-Fresh Seasonal Produce. Now, I thought, now we will succeed! Mwahahaha.
ahem.
The plan has shifted, now. We get downtown, stroll the market, take stock of what vegetables or fruit there is to be had and then take refuge at Starbucks while I make the grocery list from there. We'll use whatever we can find as the centerpiece of that week's dish, and go on to the co-op from there. This way we'll try new foods and new combinations, but not end up frying the cauliflower and turning out the mushiest soup to ever mush the Mush Train. It was baaaaaad. Like, emergency mid-week run to the co-op for more pasta and mac & cheeze kind of bad.
Last week we had Portuguese Stone Soup starring: CABBAGE and Sweet Corn Cheddar Pancakes starring: CORN.
I... I just need to stay away from cilantro. I mean really. We're not friends. At all. Emmy ate the pancakes, I stuck with the soup. No recipes good enough to share from last week, at least in my opinion. And this might be sad but I really like Johnsonville brats. Yes, bad for the enviornment. Yes, endorsed by the Koch Brothers or whatever else people hate them for. But I am at a loss for a comparison in taste & spices at the co-op. I guess I'll just have keep looking...
This week, however, isn't quite finished with the cooking.
We were a bit late to the market so we had to cruise by without a stop to Starbucks or Fromagination. Sadness. But on the bright side we found a stand selling greenhouse-grown tomatoes and bell peppers. Finally, some color! It was gloomy and rainy, like it's been for the past quarter or so, but all the flower-sellers and bakeries did a good job of lighting up the Square. We tipped out a $20 for 9 bell peppers and 3 tomatoes to make Stuffed Peppers (will finish cooking today!) and won an aparent bet the stand kids had going on. Who-ever spent $20 got a free cucumber.
It's as long as my arm.
So we decided that would be our second dish of the week: Cucumber Moons Sauteed w/ Fresh Dill. Mmmmm. Little crunchy-shalloty snacks.
2 large or 3 medium cukes
3 Tb butter
3 med-large shallots, chopped/minced
2-3 pinches fresh/dried dill
salt & pepper to taste
Peel cukes, scoop out seeds w/ a spoon, chop like celery into "C" shapes. Chop shallots. Heat butter on med or med-high until completely melted. Sautee veggies until beginning to get crisp. Add seasonings to taste & cook (stirring constantly) several minutes longer until desired crisp-ness. Enjoy immediately.
So that's all for now. I'll post again once the peppers are done!
Love and veggies,
Kim & Emmy
xoxoxo
But I digress.
Food! Glorious food!
With the first outdoor farmer's market of the year a new weekend pattern has emerged. Usually I would lay out a recipe the night before and then we'd shop at the market, then head to the co-op, and thensly on to the grocery store for toilet paper, toothpaste, etc (the things we're not hippie enough to buy organic. Yet.). The first week of the market I said, "Let's wing it!" and we did. Unfortunately this:
Oh well.
We persevere! To combat the Mush Travesty of 2013 I, well, okay I confess! I bought a new cookbook: From Asparagus to Zucchini, A Guide to Cooking Farm-Fresh Seasonal Produce. Now, I thought, now we will succeed! Mwahahaha.
ahem.
The plan has shifted, now. We get downtown, stroll the market, take stock of what vegetables or fruit there is to be had and then take refuge at Starbucks while I make the grocery list from there. We'll use whatever we can find as the centerpiece of that week's dish, and go on to the co-op from there. This way we'll try new foods and new combinations, but not end up frying the cauliflower and turning out the mushiest soup to ever mush the Mush Train. It was baaaaaad. Like, emergency mid-week run to the co-op for more pasta and mac & cheeze kind of bad.
Last week we had Portuguese Stone Soup starring: CABBAGE and Sweet Corn Cheddar Pancakes starring: CORN.
I... I just need to stay away from cilantro. I mean really. We're not friends. At all. Emmy ate the pancakes, I stuck with the soup. No recipes good enough to share from last week, at least in my opinion. And this might be sad but I really like Johnsonville brats. Yes, bad for the enviornment. Yes, endorsed by the Koch Brothers or whatever else people hate them for. But I am at a loss for a comparison in taste & spices at the co-op. I guess I'll just have keep looking...
This week, however, isn't quite finished with the cooking.
We were a bit late to the market so we had to cruise by without a stop to Starbucks or Fromagination. Sadness. But on the bright side we found a stand selling greenhouse-grown tomatoes and bell peppers. Finally, some color! It was gloomy and rainy, like it's been for the past quarter or so, but all the flower-sellers and bakeries did a good job of lighting up the Square. We tipped out a $20 for 9 bell peppers and 3 tomatoes to make Stuffed Peppers (will finish cooking today!) and won an aparent bet the stand kids had going on. Who-ever spent $20 got a free cucumber.
It's as long as my arm.
So we decided that would be our second dish of the week: Cucumber Moons Sauteed w/ Fresh Dill. Mmmmm. Little crunchy-shalloty snacks.
2 large or 3 medium cukes
3 Tb butter
3 med-large shallots, chopped/minced
2-3 pinches fresh/dried dill
salt & pepper to taste
Peel cukes, scoop out seeds w/ a spoon, chop like celery into "C" shapes. Chop shallots. Heat butter on med or med-high until completely melted. Sautee veggies until beginning to get crisp. Add seasonings to taste & cook (stirring constantly) several minutes longer until desired crisp-ness. Enjoy immediately.
So that's all for now. I'll post again once the peppers are done!
Love and veggies,
Kim & Emmy
xoxoxo
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